Two easy recipes to enjoy restaurant-like food at home

Fish Koliwada

Enjoy this with dips or chutney of your choice. (Photo: Angrezi Dhaba)

Ingredients

• 200 g boneless pieces of fish 
• Salt to taste
• 2-3 tbsp lime juice
• 2 tbsp ginger garlic paste
• 1.5 tsp red chilli powder
• 1.5 tsp turmeric powder
• 1 tsp cumin powder
• ¼ tsp ajwain (carrom seeds)
• ¼ tsp orange or red food colour (optional)
• 2 tsp chopped coriander leaves
• 2 chopped green chillies
• 50 g besan
• 20 g rice flour
• 1 tbsp cornflour
• ½ tsp garam masala powder
• ½ tsp chaat masala

For Chutney

• 2 tbsp chopped mint leaves
• 3 tbsp chopped coriander leaves
• 2-3 green chillies
• ½ tsp cumin seeds
• 2 tbsp chopped onions
• Juice of one lime
• Salt to taste
• ½ tsp black salt
• ½ inch piece of ginger

Steps

*Chop the fish into medium-size pieces.

*In a mixing bowl, add all the ingredients, except the fish, along with the required amount of water and make the marination. Make sure you adjust the seasoning as per your taste.

*Add the fish into the marination and keep it aside for at least one hour. For a more packed flavour, you can do this step one day in advance and store it in a refrigerator.

*Next, pour your usual cooking oil and deep-fry the fish till it looks crisp on the outside.

*Serve it hot with mint and coriander chutney.

*In a mixer jar, add all the ingredients mentioned for chutney and blend it fine with water. Adjust spiciness and salt accordingly.

Pan-fried noodles

The crisp texture will leave you wanting for more! (Photo: Angrezi Dhaba)

Ingredients

• 250 g boiled noodles
• 250 g your choice of mixed seasonal vegetables (carrots, beans, broccoli, bell peppers, mushrooms, Chinese cabbage, baby corn, American corn, zucchini)
• 50 g sliced chicken breast pieces
• 40 ml oil for sauce
• 60 ml oil for pan-frying noodles
• 25 g ginger chopped
• 35 g garlic chopped
• ½ onion chopped
• 4-5 green chillies chopped
• 1 ½ tbsp chopped celery stalks
• 40 gm oyster sauce
• 10 ml soya sauce
• 30 gm red chilli paste
• Salt to taste
• ½ tsp white pepper powder
• 1 tsp chicken broth powder
• ¼ tsp sugar
• 1 tbsp cornflour
• 1 tbsp chopped coriander leaves
• 2 tbsp spring onion greens

Steps

*In a non-stick pan begin heating oil and add the pan fry noodles. Stir until crispy on the outside and keep aside so that excess oil is drained completely.

*Now in the same pan, heat 40 ml oil. Now add chopped onions, ginger, garlic, green chillies and celery. Sauté for a couple of minutes on high flame and then add mixed vegetables and chicken to it. Stir-fry till chicken is cooked properly.

*Then add all the sauces and seasonings and finally add the stock, and adjust the consistency with cornflour.

*Take a serving plate, arrange pan-fried noodles and top it up with the prepared sauce. Serve hot garnished with chopped coriander and spring onions.

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